Sous Vide Essentials Buttery Sweet Potatoes Recipes
SOUS VIDE SWEET POTATOES: HOW TO COOK SWEET POTATOES PERFECTLY
Sous Vide Sweet Potatoes are the most delicious and nutritious veggie ever! They're fluffy, sweet and come out perfectly EVERY TIME! This simple side dish recipe takes a few minutes to prepare, then the sous vide machine will do the rest of the work and cook the sweet potatoes to perfection.
Provided by Izzy
Categories Side Dish
Time 35m
Number Of Ingredients 5
Steps:
- Preheat the Sous Vide Machine: Fill a large container or pot with water. Attach the sous vide precision cooker and set the temperature to 194ºF/90ºC.
- Season the Sweet Potatoes: Wash the sweet potatoes, peel the skin, and cut them into 1/2-inch cubes.
- In a large bowl, mix the sweet potato cubes with olive oil, salt, and pepper. Toss until they are evenly coated.
- Vacuum-seal the Bag: Add the seasoned sweet potato pieces into a vacuum-seal bag or zip-lock bags and arrange them in a single layer.
- Vacuum seal the bag if you have a vacuum sealer, otherwise, use a zip-lock bag using the "water displacement" technique: Just seal all but one corner of the bag. Slowly place it in the water bath, and make sure everything below the zip-line is covered by water. Then seal the rest of the bag. (Make sure to arrange in one layer. If your bag is not large enough, use multiple bags).
- Make sure the sweet potatoes are fully submerged. You can add sous vide weight or use heavy kitchen items to weigh the bag down if necessary.
- Sous Vide Cook: Cook for 30 minutes.
- When the timer goes off, take the bag out and remove the sweet potatoes from the bag and transfer to a plate.
- Season with more salt, pepper and optional chopped fresh parsley.
Nutrition Facts : Calories 162 kcal, Carbohydrate 34 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Sodium 384 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
SOUS-VIDE BROWN SUGAR SWEET POTATOES WITH PECANS
Lightly sweetened with brown sugar and zipped up with bourbon, these sweet potatoes are puréed until velvety smooth, then topped with toasted pecans. Once the sweet potatoes are done, you can also keep them warm alongside the sous-vide turkey breast, if you're making it: 145 degrees, the temperature at which the turkey breast is cooked, is the perfect temperature to hold the sweet potatoes. Cooking the sweet potatoes with a sous-vide machine is convenient when your oven is otherwise occupied, but you can also bake them. Just wrap them, peeled but whole, in foil; place on a baking pan and bake at 375 degrees for an hour or two depending upon how large the potatoes are, until very tender. Then purée as directed in Step 3.
Provided by Melissa Clark
Categories vegetables, side dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- In a small pot, melt butter, sugar, cinnamon stick and 1 teaspoon salt over medium heat, stirring occasionally, until sugar dissolves. Remove from heat, stir in bourbon, and let cool slightly.
- In a large pot or heatproof container, use a sous-vide machine to heat water to 185 degrees. Place potatoes and cooled sugar mixture in a reusable silicone sous-vide bag or resealable plastic bag. Slowly lower the bag into the water, allowing any air to escape. Weigh down the bags; an upside-down metal steamer basket or a metal bowl work well for this, topped with a metal spoon or tongs for extra weight, if needed. Cook until sweet potatoes are completely tender, poking them several times to make sure, 75 to 90 minutes. (Check the bag after 15 minutes; you may have to let out some steam.)
- Transfer cooked potatoes and all the liquid from bag to a food processor and purée until smooth. Taste and add more salt, if you like. Transfer to a serving platter and top with toasted pecans to serve.
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